Mediterranean Couscous and Lentil Salad

Oxmoor House

Yield:

10 servings (serving size: 1 cup)

Recipe from

Recipe Time

Prep: 14 Minutes
Cook: 42 Minutes
Other: 5 Minutes

Nutritional Information

Calories 276
Fat 9.2 g
Satfat 3.1 g
Protein 12.3 g
Carbohydrate 37.0 g
Cholesterol 13 mg
Iron 2.8 mg
Sodium 318 mg
Caloriesfromfat 30 %
Fiber 7.8 g
Calcium 116 mg

Ingredients

1 cup dried lentils
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups uncooked couscous
1 cup diced red bell pepper
1 cup chopped fresh mint
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1/2 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
1 1/2 teaspoons minced garlic
1/2 teaspoon black pepper
1 cup (4 ounces) crumbled feta cheese

Preparation

Place lentils in a large saucepan; cover with water 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until tender. Drain well; cool.

Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Combine lentils, couscous, bell pepper, and next 3 ingredients in a large bowl; stir gently.

Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over couscous mixture; stir gently. Stir in cheese.

Note:

Oxmoor House Healthy Eating Collection

January 2005